If you've ever eaten Japanese barbecue, you've probably noticed that the beef is typically cut very thinly. Unlike in the west, where it's common to eat a thick steak of beef, in Japan, thinner cuts are more popular. To cut beef like that, a long, narrow blade is ideal. The best knife for the job is the sujihiki Japanese carving knife.
From tearing down a large block of beef or pork, to trimming away sinew and fat, to thinly slicing the final product, the sujihiki is the perfect carving knife. Its long, slender blade cuts through tough meat with ease, reducing the effort and fatigue that typically goes into preparing meat.
This particular sujihiki is made from Japanese domestic carbon steel, and features a western-style wooden handle for comfort and ease-of-use.
This knife will arrive with a protective coating of blade oil from the manufacturer. Please gently wash the blade with kitchen detergent to remove the oil before using for the first time. To extend the life of the blade, be sure to wash immediately after cutting salty or acidic foods. After washing, dry thoroughly and store in a dry place. Refrain from cutting frozen foods, bone, or shells as the blade may be chipped.
- Material: Carbon steel, wood
- Blade length: Approx. 270mm
- Made in Japan
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